Hearty sweet potato enchiladas made with easy spiced pinto beans and a quick, homemade enchilada sauce.
The base items
1 large sweet potato (1 to 1 ½ pounds)
4 ounces shredded sharp cheddar cheese
8, 6 to 8” corn/flour tortillas
For the sauce
1, 28 ounce can of whole tomatoes
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 cup fresh cilantro, minced
2 tablespoons apple cider vinegar
For the beans
1 ½ cups pinto beans with liquid (or 1 can of beans, with liquid)
1 teaspoon garlic powder
1/2 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon sea salt
- Preheat oven to 425˚F. Take a fork and pierce the sweet potato a few times. Place in a roasting pan and bake until tender; 40 to 50 minutes. Alternatively, you can also steam or boil peeled/cubed sweet potato pieces- just pick whichever method is easiest.
- While the sweet potato is roasting, combine the tomatoes and spices for the sauce in a pan. Bring to a boil, reduce to a simmer, and let cook until the tomatoes are hot enough to mash and the liquid begins to thicken, 30 to 40 minutes. Mash with a fork to break down tomatoes and stir in the cilantro and vinegar.
- For the beans, combine the beans, their liquid, and spices in a separate pan. Bring to a boil reduce to a simmer, and cook until the beans are hot and the liquid has thickened.
- Once the sweet potato is done, remove the skin and lightly mash.
- To assemble the enchiladas, pour about 1/3 of the enchilada sauce in the bottom of a 9×9 (or similar sized) pan. Take a tortilla, dip it in the tomato sauce to soften, then place in the pan. In the center of the tortilla, layer a scoop of the sweet potatoes followed by a couple spoonfuls of beans, and a small sprinkle of the cheese. Roll the tortilla so that it is seam-side down in the pan and repeat with the remaining tortilla/filling.
- Top the enchiladas with the remaining sauce and cheese. Return the pan to the oven, drop the oven temperature to 375˚F and bake until the cheese has melted and is starting to brown, about 20 to 25 minutes. Serve the enchiladas with extra cilantro, hot sauce, and/or sour cream.
These enchiladas freeze well. Simple assemble, cover, and freeze until you’re ready to bake. Bake at the same temperature but for about 20 to 30 minutes longer.
Keywords: sweet potato enchiladas